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Buttermilk Cornbread

Buttermilk Cornbread

Sunset JANUARY 1998

  • Yield: Makes 8 or 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 large eggs

Preparation

1. In a bowl, mix flour, cornmeal, sugar, baking soda, and salt.

2. With a fork, beat buttermilk and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. Pour into an 8-inch square or 9-inch-wide round nonstick cake pan.

3. Bake in a 400° oven until bread springs back when gently pressed in center, 20 to 22 minutes. Cut into squares or wedges. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 14%
  • Protein: 5.1g
  • Fat: 2.4g
  • Saturated fat: 0.9g
  • Carbohydrate: 30g
  • Fiber: 1.2g
  • Sodium: 356mg
  • Cholesterol: 50mg
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Buttermilk Cornbread recipe

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